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Post by :orchii
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1695
Click below to download : Outdoor_cooking - Adam's Ribs (Format : PDF)
Outdoor_cooking - Adam's Ribs
8 country style pork ribsDr. Pepper (2 liter) no diet substitutes, sorry
5 garlic cloves
1 tblsp. liquid smoke
1 large onion, quartered
Your favorite BBQ sauce
Place ribs in a large stock pot. Pour Dr. Pepper over to cover. Add garlic, onion, and liquid smoke. Bring to a boil, then turn down the heat and simmer until tender.
Place ribs in baking pan. Pour BBQ sauce over the ribs and bake at 350 degrees for 30 to 45 minutes. Or you can grill them.
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1 (5 lb.) pork tenderloin or loin roast 2 tart apples, sliced Tony Chachere's® Creole Seasoning 1/2 cup Creole or spicy brown prepared mustard 1 cup coarsely chopped walnuts 1 cup tequila 2 cups hickory, mesquite or apple chips 2 cups Half and Half cream 1 cup cream sherry 2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning. In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work
Outdoor_cooking - Apple Stuffed Bbq Pork Roast
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For the pizza dough:3/4 cup warm water 1 tablespoon low-fat milk 4 teaspoons active dry yeast 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon olive oil, plus extra for baking sheet Nonstick cooking spray For the toppings: Four ripe tomatoes, sliced 4 ounces grated mozzarella cheese Pinch kosher salt or sea salt Freshly ground black pepper Ten fresh basil leaves Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon. Add the flour, salt and olive oil. Mix together with the wooden spoon until the dough is too thick and sticky to stir.
Outdoor_cooking - Pizza - Grilled Pizza With Garden Tomatoes And Basil
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